sheet frozen pastry (1/2 of 17.3 ounce package), thawed
(4 serving) vanilla pudding
thawed whipped topping
square semi-sweet baking chocolate, melted
Unfold pastry on lightly floured surface; roll pastry out to 10-inch square.
Cut into 9 circles with 3-inch cookie cutter or rim of glass.
Place on ungreased baking sheet.
Remove to cooling racks; cool completely.
Meanwhile pour milk into large bowl.
Beat with whisk 2 minutes or until well blended.
Gently stir in whipped topping.
Cover. Refrigerate 15 minutes.
Cut pastry circles horizontally in half.
Spoon pudding mixture evenly into bottom halves of pastry; cover with tops.
Drizzle with chocolate.
Serve immediately or cover and refrigerate until ready to serve.